Prawn potstickers

  • Preparation Time10 mins
  • Cooking Time16 mins
  • Serves12
  • DifficultyEasy
Egg Wash:

For the filling

For the ponzu sauce

2 egg whites
1 tablespoon cornstarch
1/2 pound rock shrimp, drained and chopped
2 cloves garlic, minced
1 shallot, minced
1 tablespoon cornstarch
2 tablespoons chopped parsley leaves
1/2 cup chopped napa cabbage
2 tablespoons mascarpone cheese
1 lemon, juiced
1 teaspoon ground black pepper
12 potsticker skins or won ton wrappers
2 tablespoons peanut oil
Ponzu Dipping Sauce
1/3 cup soy sauce
2 oranges, juiced (about 1/4 cup)
1 tablespoon rice wine vinegar
Pinch red pepper flakes
2 tablespoons sliced scallions

For the egg wash

1) Whip the egg whites and cornflour together in a small bowl to make the egg wash.

2) In a large bowl, mix all the filling ingredients together.

3) Lay the 12 wrappers out on a flat surface. Place approximately 1 tablespoon of filling in the centre of each. Wet the edges with egg wash, bring all sides to the centre and pinch together.

4) Steam the potstickers in a steaming pan for 6 to 8 minutes. Do not stack and handle carefully when ready to remove from the pan.

5) In a large frying pan heat the peanut oil and sear the potstickers until golden and crisp.

6) To make the ponzu dipping sauce, mix all ingredients in a small bowl. Serve with the potstickers.

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